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    You are in: Home / Recipes / Portabella Mushroom Caponata Recipe
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    Portabella Mushroom Caponata

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 29, 2002

      Full marks for this recipe - try this for lunch on an English toasted muffin. Just excellent. I used anaheim peppers (lots in the garden) and it gave some extra zip to the dish. Also used dark rasins instead of yellow- very good Definately on my list to do again. Thankyou Dee514

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    • on December 21, 2002

      I made this as a light dinner recipe for a hot humid tropical weekend day. I didn't add the raisins and pinenuts because I had run out of the former and my toddler is a bit young for the other. However the rest of the recipe is yummy enough to score 4 stars in its own right. I didn't have any brown sugar either so I substituted a teaspoon of blackstrap molasses and got away with it. With the raisins and pinnuts this recipe would be superb. My toddler loves crostini so she ate this as well.

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    • on December 15, 2008

      A unique, delicious blending of sweet, savoury & sour flavours! I used red & green peppers (Xmas!!!) and served with crudite & a selection of crackers at a cocktail party. I served this at a dinner party on the weekend & I'm updating my previous review. I heated the small amount of leftovers in a small pot, drained off the liquid, inserted into an omlette & topped with some grated mozarella - it was excellent! Another time, I'll ad some chopped feta to the omlette stuffing. Thanx Dee!

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    • on April 29, 2006

      Thank you Dee514, my friend's said this was 'the bomb". I made bruscheta and used what was left on garlic bagel chips. I will certainly make this again. It was also great because It can be made a head.

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    • on January 01, 2006

      This was just amazing!!! Took it to a new year's party and it got devoured - had just a little bit left and brought it back home to have as a side with oysters tonight :-) Only change I made was to add a bit of balsamic. Nummmmy!!!

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    • on August 30, 2003

      I just this moment finished making this, and the only criticism I can imagine having is that it won't stay uneaten until my party tomorrow!!! I made it to recipe, changing only that I used fresh garden tomatoes and sweet garden peppers. I also left out the raisins, as I don't like them in savory dishes, but that's a very personal taste. It was easy, fast, and at this time of year, very inexpensive. I'm printing out copies of the recipe, because I know I will have multiple requests for it. Thank you, Dee!!! I am definitely going to try this as a main dish the next time my vegetarian daughter comes for dinner--she'll love it! And I'll try it served hot over pasta, as well. I love these recipes that give you so many ideas of ways to use them!

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    Nutritional Facts for Portabella Mushroom Caponata

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 67.6
     
    Calories from Fat 24
    35%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 152.2 mg
    6%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 1.5 g
    6%
    Sugars 6.9 g
    27%
    Protein 1.7 g
    3%

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